The Best Pumpkin Spiced Chocolate Chip Muffins
Now what kind of Chef would I be if I didn’t give the people what they wanted ?! Pumpkin Spiced everything! It’s that time of year again, you either love it or hate it. I’m not big on the Pumpkin Spice trend but I am a fan of chocolate chips. I thought I’d combine the two and see what kind of magic that would create!
Pumpkin Spice is everywhere, on every other post I see, in coffee shops, liquor stores, supermarkets. Can you believe there’s Pumpkin Spiced Deodorant?! It’s true, look it up. Now, although some of these recipes and products are a bit much I thought I’d combine what seems to be everyone’s favorite at the moment with my personal favorite and the result was pretty amazing. These muffins are fluffy, they’re moist and they have the prefect hint of pumpkin for both the lovers and the Pumpkin Spice haters too. They aren’t too sweet and they will most definitely compliment your morning coffee. These muffins give off that cozy fall feel everyone craves. I hope you enjoy! With or without the Pumpkin Spice Latte.
Prep Time: 20 min Bake Time: 15 min @ 375F
Yields: 12-16 Medium Muffins
Ingredients:
2 cups of AP flour
1/2 cup of soft butter
1 cup of brown sugar
1 whole egg
1/2 cup pumpkin pie purée
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of cinnamon
1/4 cup of oat or almond milk
1/4 teaspoon salt
1 cup semi sweet chocolate chips
Method:
Start by pre heating the oven to 375 degrees F and placing the muffin cups in the pan.
Place the “wet ingredients” ( butter, milk, egg, sugar, pie puree,) in a bowl or a standing mixer, mix on a low setting until well combined.
In a separate bowl combine all the dry ingredients ( flour, baking powder, soda, cinnamon, salt) mix well and set aside.
Now slowly incorporate the dry ingredients into the wet ingredients and combine for about 5 min until a cake like batter is made.
Add the chocolate chips.
Use an ice-cream scoop to scoop the batter half way into the muffin cups. Leave room for mixture to rise.
place in the oven for about 13 min or until a tooth pick comes out clean.
Place on a cooling rack to cool before serving.
